Knowledge domains

Vine ecophysiology deals with the interactions between vines and their physical environment, in particular soil and climate. Environmental factors greatly influence vine phenology, development, yield, fruit composition (primary and secondary metabolites) and wine quality. These interactions are often referred to as the terroir effect. OENO One publishes original research on all these aspects. Articles with a focus on water relations, climate, and climate change are particularly welcome. Most of the research should be carried out in field conditions but can include laboratory or green house experiments as well as modelling. Scale issues should be addressed when relevant. Data acquisition should cover at least two years, although one-year experiments may be considered provided that the work is not preliminary and that the data set is consistent enough to support the conclusions. OENO One encourages the publication of multidisciplinary studies. Descriptive studies of the physical environment not taking into account interactions with the vines (e.g., soil maps or geology surveys) are not within the scope of OENO One.

Grapevine (Vitis and related species) genetics is rapidly progressing with the development of high-throughput technologies able to decipher the fine genetic variations responsible for phenotypic diversity. The understanding of domestication processes helps to appreciate the evolutionary plasticity of these species. Genetic resources are essential for the development of innovative tools, particularly for the identification, selection and breeding of genotypes better adapted to environmental constraints (climate change and diseases). OENO One will consider articles reporting (i) significant methodological advances in genotyping, genetic and physical mapping, and biotechnologies and (ii) original data on the description and characterization of genetic resources, the processes of domestication, and the identification and functional annotation of new QTLs. Applied research in genetics will also be considered, in particular data resulting from breeding programs (selection of new rootstock or scion varieties), whatever the final use (wine, juice or table grapes).

Sustainable development is the new paradigm of human activities, including agriculture, viticulture and enology. The United Nations has listed six sustainable development goals to be reached by 2030: thriving lives and livelihoods; sustainable food security; sustainable water security; universal clean energy; healthy and productive ecosystems; and governance for sustainable societies.

The viticulture and enology sector has to cope with some of these environmental issues. At the vineyard level, the growers need tools to address these issues in a proper way. Scientific research, through field studies and the development of new practices and low-input farming systems, is the key factor for improving environmental sustainability. This means reducing spray treatments, managing fertilizer supply, and caring about carbon and water footprint. OENO One invites researchers to publish ongoing research and scientific advances on these topics and encourages manuscripts that elucidate physiological mechanisms and explain how to manipulate them in order to reach the final goal. Manuscripts are expected to include studies on: the biology of diseases, pests, phytoplasmas, and viruses; genotype-environment interactions with diseases, pests, phytoplasmas, and viruses; low-impact methods to overcome diseases, pests, and phytoplasmas; agronomic practices able to trigger the vine defence mechanisms; modelling; and how to manage carbon and water footprint.

Vineyard management is used to improve fruit quality according to winery specifications, optimize yield, minimize disease risk, and reduce costs by facilitating vineyard operations. These objectives are generally achieved through the use of multiple techniques such as vine trellising and training, shoot positioning, shoot thinning, hedging, leaf removal, cluster thinning, irrigation, fertilization and soil management. These management practices generally aim at achieving the desired vine balance and canopy microclimate, so as to promote bud development and fruit set, control shoot and berry growth, facilitate berry sugar accumulation and acid breakdown, enhance phenolic content and structure (for red grapes), and improve the development of aroma and flavor compounds. Vineyard management techniques are continually evolving in response to changes in vineyard systems (e.g., mechanization), the use of new varieties and rootstocks, climate change, economic sustainability and consumer preferences. OENO One invites researchers to submit significant research and scientific advances on novel approaches in viticultural management and their impact on vine performance, thereby providing important information to both the scientific community and the grape growers.

OENO One publishes high-quality articles dealing with all aspects of grapevine physiology: crop physiology, developmental physiology (fruit development and composition), and stress physiology (abiotic, biotic). Authors are invited to submit significant and novel studies with clear connection to the field of viticulture and oenology. Fundamental studies of the grapevine’s botany, phenology and growth cycle, especially those dealing with molecular mechanisms, are welcome. Studies employing metabolomic, proteomic, genomic and omic techniques focusing on fruit development, plant defence reaction and signalling, and understanding the pathways of primary or secondary metabolism are also of interest. Manuscripts presenting interdisciplinary research in the field of plant physiology and genomics are especially invited.OENO One invites articles reporting novel and significant research in the field of grapevine physiology covering (i) growth and development, (ii) biochemistry and metabolism, (iii) transport and translocation, and (iv) grapevine responses to stress.

Applied research in genomics referring to physiological biases will also be considered.

Grape has been defined as the “queen of fruits” due to its juiciness, fresh taste, and pleasant visual and textural attributes. Table grapes, together with raisins and unfermented grapevine products, are a major source of micronutrients (i.e. minerals and vitamins, especially vitamin K), sugars, fibers, phenols and other phytochemicals. Nowadays, consumers are interested in including more healthy food in their diet: grape is packed with “functional” compounds having, or promoting, antioxidant and anti-inflammatory actions. Grapevine variety is known to have a fundamental role in grape composition. However, the latter is also very sensitive to its environment, e.g. light, temperature and water availability have a marked effect on the production and concentration of secondary metabolites involved in oxidative reactions and berry sensory attributes. Climate changes impact vine growth, grape yield and berry quality: in-depth studies on vine biology, berry metabolism and composition, and proper viticultural techniques to adjust to changing ecological conditions are needed. OENO One kindly invites researchers to submit reports presenting scientific advances on topics related to table grapes, aiming at diffusing novel findings and increasing the level of research-based knowledge and innovations among scientists and growers.

Advancements in technology have significantly affected the way we produce wines nowadays. Modern winemaking technology, based on the latest knowledge, has improved the quality of wines. Innovation in grape sorting, pressing, must clarification, red wine maceration, oenological products, barrels and oak alternatives helps the winemaker achieve his objectives more efficiently and obtain better results. Winemaking technology includes wine chemistry, wine microbiology, processing, robotics, information technologies and engineering. OENO One invites researchers to publish original research on these topics in order to give winemakers the tools to further improve their wines. Manuscripts presenting innovative techniques in all aspects of winemaking, from the moment the grapes arrive at the winery up to the bottling process, are highly welcome.

OENO One publishes high quality articles dealing with all aspects of yeast microbiology, technology, biochemistry and genomics related to vine and wine. Authors are invited to submit novel studies with a clear connection to vine and wine sciences. Fundamental studies of yeast biology in vine and wine environments, especially those dealing with molecular mechanisms, yeast biochemistry and yeast metabolism, are welcome. Manuscripts addressing novel aspects of wine microbiology or innovative developments in microbial biotechnology are also of interest. Submitted papers need to make an original and significant contribution to the vine and wine field. Descriptive papers will not be considered for publication.

OENO One focuses on the following areas:

Physiology, genetics, and biochemistry of yeast in vine and wine environments;

Influence of technology and processes on yeast metabolism;

Yeast metabolism and wine composition;

Methods for identification and quantification of yeast;

Microbial interactions, microbial ecology;

Sequencing and functional characterization of vine- and wine-related yeast genomes;

Well beyond the deacidification caused by malolactic fermentation, bacteria play a prominent role in the production, aroma development and quality of wines, as well as the production and quality of other fermented beverages and vinegars. OENO One seeks publication of high-quality research that enhances the understanding of the systematics, genetics, nutrition and physiology of bacteria as well as their interaction with other microorganisms. Reports studying the effects of bacterial activity on processing, chemistry and sensory quality will also be considered.OENO One publishes reviews, research papers, short communications, and opinions that satisfy rigorous peer-review standards, which will be applied to studies carried out in laboratory as well as industrial settings. Authors are encouraged to carefully revise their manuscripts (good scientific English, grammar, spelling) prior to submission.

Red wine is a fermented beverage of high chemical complexity. The continuing evolution of its organoleptic and physical-chemical properties constitutes a true challenge for wine scientists, companies and consumers. Wines contain a wide array of chemical components that include sugars, soluble proteins, minerals, lipids, vitamins, organic acids, aldehydes, ketones, esters and phenolics. This composition depends on many different factors such as grape variety, environment (terroir) and winemaking practices.Macromolecules (i.e., polyphenols, proteins, glycoproteins, and carbohydrates) have an important impact on wine colour and taste, wine stabilisation, haze, foam, bubble stability in sparkling wines, etc. In general, these characteristics depend not only on one specific family of molecules, but on the physical-chemical interactions between several families of molecules during winemaking and wine ageing.OENO One invites researchers to publish ongoing research and scientific advances on these topics in order to increase understanding and knowledge among the scientific community and winemakers. Manuscripts are expected to include innovative applications of chemistry, physical-chemistry, biochemistry and biology combined with novel viticultural, winemaking and ageing practices.

Wine quality relates to a complex set of several interacting parameters. Approaches in wine research have the ability to provide an understanding of how variables, such as environmental conditions, winemaking practices or microbiology defines the sensory attributes and the quality of the wine.OENO One invites researchers to publish ongoing research and scientific advances on volatile compounds in order to increase understanding and knowledge on wine aromas. Manuscripts are expected to include innovative applications of flavor chemistry and biology combined with viticultural, winemaking and ageing practices.

Grapes and wines as well as other fermented beverages and vinegars are characterized by complex matrices whose analysis requires a variety of instruments and methods. The continuing evolution of the knowledge of these constituents, their interactions, and their influence on the physico-chemical and organoleptic properties constitutes an ongoing challenge for analytical scientists. OENO One seeks submissions of high-quality manuscripts in the areas of chemical and instrumental analysis, and method development, validation and application that facilitate the understanding of the composition of grapes, wines, other fermented beverages and vinegars. Submissions dealing with the effect of viticultural and oenological practices on composition will also be considered. OENO One publishes reviews, research papers, short communications and opinions that satisfy rigorous peer-review standards, which will be applied to studies carried out in laboratory as well as industrial settings. Authors are encouraged to carefully revise their manuscripts (good scientific English, grammar, spelling) prior to submission.

Ageing, stabilisation and conservation are key processes for good winemaking. A better knowledge of the different factors involved in these processes is therefore of great interest in wine research.

Topic areas within the scope of the journal include, but are not limited to:

- Impact of oak barrel ageing, microoxygenation or wood alternatives on the aroma, colour, astringency, phenolic composition, stability, and organoleptic characteristics of wine;- New stabilisation and storage techniques/processes;- Development of new stability tests;- Development of products and/or procedures minimizing environmental impacts or improving the health-promoting properties of wine;- Trials in real winery conditions.

OENO One welcomes original manuscripts on these subjects. Articles taking a multidisciplinary approach, with a deep focus on the relationship between the chemical aspects and the sensory and/or technological properties, are of particular interest.

Wine sensory diversity and complexity is the result of a multitude of viticultural and winemaking factors. The sensory experience of a wine results from the integration of vision, olfaction and somatosensory sensations (mouth-feel), which are interrelated in a complex way.Moreover, wine styles are in constant evolution to adapt to current global challenges (market dynamics, climate change, new regulations, etc.). OENO One invites researchers to publish ongoing research and scientific advances on sensory aspects of wine. Of particular interest are multidisciplinary studies focusing on the relationship between wine sensory characteristics and chemical composition that allow a better understanding of important issues such as wine defects (oxidation, reduction, mousy taint, etc.) or the effect of macromolecules on the perception of wine texture (qualitative and quantitative aspects of astringency, roundness, viscosity, etc.). OENO One also welcomes articles dealing with the sensory impact of viticultural and oenological practices or wine consumer behaviour. Research works including recent or innovative sensory methodologies are particularly encouraged.

Distilled beverages are the result of a multistage process where grape variety, environment, fermentation, distillation and ageing all serve to give the product its character. A deep understanding of these processes and how they contribute to the quality of the finished product require knowledge of the constituents, how they relate to one another, and how each step influences them.OENO One invites researchers to publish ongoing research and scientific advances on these topics in order to increase understanding and knowledge among the scientific community, winemakers and distillers. Manuscripts are expected to include innovative applications of distillation process and brandy making process, including wood ageing practices.

The place of wine in diet and nutrition is also of interest and includes wine and vine product intake and type of consumption, physiological effects of wine components (absorption, assimilation, biosynthesis, catabolism, excretion, etc.) on health, and use of biomarkers. Manuscripts addressing health issues such as the effects of consumption levels of wine and vine products (consumption data, epidemiology and bioavailability in organisms, tissues and cell models) on oxidative stress, cardiovascular diseases, cognitive decline, and chronic diseases are also considered. Specific topics covered by OENO One include, but are not restricted to:

- In vitro and in vivo studies on the effects of the consumption of wine and vine products on human health, such as the biochemical and physiological activities associated with chronic degenerative diseases;

- Human intervention studies to evaluate the impact of wine and vine product consumption on health;

- Potential effects of alcohol, polyphenols and other grape-derived compounds on health; antibacterial activity of grape polyphenols against pathogenic strains;

- Consumer motivation and consumption patterns specific to wine, including comparisons with other alcoholic and non-alcoholic beverages.

OENO One welcomes reviews, short communications, research papers and opinions dealing with all aspects of the above-mentioned topics.